INGREDIENTS
• rosemary
• 4 sage leaves
• 60 gr of butter
• 1 kg of yellow potatoes
• salt
• black pepper
• 40 gr of grated Parmesan cheese
PREPARATION
• Wash the rosemary, select some leaves and chop them finely together with the sage.
• Melt the butter in a small pot on a low flame. Remove it from the flame and add a spoon of chopped rosemary and sage. Mix and cover with plastic wrap.
• Wash the potatoes, peel them and slice them finely.
• Cover a 24-cm tray with oven paper, grease it with butter and lay down a layer of potatoes. Add a pinch of salt, some pepper, some melted butter and sprinkle some Parmesan.
• Continue until the ingredients are over, and finish with salt, pepper, butter and Parmesan.
• Cover with aluminum and cook in the pre-heated oven at 200°C for one hour.
• Remove the aluminum and cook for half an hour more, and continue if it’s not enough golden.
• Serve warm.
Barbara Farinelli – www.lospicchiodaglio.it
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